Title: Raspberry Rhubarb Jam
Categories: Canning Fruit Penn Jelly
Yield: 1 Recipe

3	lb	Rhubarb
2 1/2	c	Sugar
1/2	c	Water
2		Oranges, juice and rind
2	c	Raspberries

Skin and cut rhubarb into 1/2 inch pieces. Add water and sugar, the orange juice and grated peel. Cook all together, stirring frequently to prevent scortching, for 30 minutes, or until clear. Put in sterile jelly glasses and seal.

SOURCE: "Pennsylvania Dutch Cooking", Yorkraft, inc., 1960

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